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Smoked Corned Beef Brisket: The Ultimate Guide to Perfect Results

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Flavorful, tender brisket, optionally brined, spice-rubbed, and smoked low and slow for a delicious, smoky taste. Great for Reubens or other dishes.

Ingredients

Scale
  • 1 (3-4 pound) corned beef brisket, preferably point cut
  • 1 tablespoon black peppercorns, coarsely cracked
  • 1 tablespoon coriander seeds, coarsely cracked
  • 1 tablespoon yellow mustard seeds
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 cup brown sugar, packed
  • 1 gallon water
  • 1 cup kosher salt
  • 1/2 cup brown sugar, packed
  • 2 tablespoons pickling spice
  • 4 cloves garlic, smashed
  • 1 bay leaf
  • Rye bread, for sandwiches
  • Swiss cheese, sliced
  • Sauerkraut
  • Russian dressing or Thousand Island dressing
  • Deli mustard

Instructions

  1. Make the Brine: In a large pot, combine the water, kosher salt, brown sugar, pickling spice, smashed garlic cloves, and bay leaf. Bring to a simmer over medium heat, stirring until the salt and sugar are completely dissolved.
  2. Cool the Brine: Remove the pot from the heat and let the brine cool completely. This is crucial! You don’t want to cook the brisket. I usually put it in the fridge to speed up the cooling process.
  3. Submerge the Brisket: Place the corned beef brisket in a large container or resealable bag. Pour the cooled brine over the brisket, making sure it’s completely submerged. If necessary, weigh it down with a plate or a bag filled with water to keep it submerged.
  4. Brine in the Refrigerator: Refrigerate the brisket in the brine for 3-5 days. The longer it brines, the more flavorful it will be. I usually go for 4 days.
  5. Rinse the Brisket: After brining, remove the brisket from the brine and rinse it thoroughly under cold water. This will remove excess salt from the surface. Pat it dry with paper towels.
  6. Combine the Spices: In a small bowl, combine the cracked black peppercorns, cracked coriander seeds, yellow mustard seeds, smoked paprika, garlic powder, onion powder, dried thyme, dried rosemary, and brown sugar.
  7. Mix Well: Stir the spices together until they are evenly distributed.
  8. Prepare the Smoker: Preheat your smoker to 225-250°F (107-121°C). I aim for 225°F for a longer, slower cook. Add the soaked wood chips to the smoker according to your smoker’s instructions.
  9. Apply the Rub: Generously rub the spice mixture all over the corned beef brisket, making sure to coat all sides. Press the rub into the meat so it adheres well.
  10. Smoke the Brisket: Place the brisket directly on the smoker grate, fat side up. This will help to baste the meat as it cooks.
  11. Maintain Temperature and Smoke: Maintain a consistent temperature of 225-250°F (107-121°C) in the smoker. Add more wood chips as needed to maintain a steady stream of smoke.
  12. Monitor Internal Temperature: Smoke the brisket for about 6-8 hours, or until the internal temperature reaches 195-205°F (90-96°C). Use a meat thermometer to check the temperature. The brisket should be probe tender, meaning the thermometer should slide in easily with little resistance.
  13. The Stall: You might encounter “the stall” during the smoking process, where the internal temperature plateaus for a couple of hours. This is normal. Don’t increase the temperature of the smoker. Just be patient and let the brisket cook through it.
  14. Wrapping (Optional): Some people like to wrap the brisket in butcher paper or aluminum foil when it reaches the stall to help it cook faster and retain moisture. If you choose to wrap, do so when the internal temperature reaches around 160-170°F (71-77°C). I personally prefer to wrap in butcher paper as it allows the brisket to breathe a little and develop a better bark.
  15. Remove from Smoker: Once the brisket reaches the desired internal temperature and is probe tender, remove it from the smoker.
  16. Wrap in Towels: Wrap the brisket in a clean towel or two.
  17. Rest in a Cooler: Place the wrapped brisket in a cooler. This will help to keep it warm and allow it to rest properly.
  18. Resting Time: Let the brisket rest for at least 1-2 hours. The longer it rests, the better. I often rest mine for 3-4 hours.
  19. Identify the Grain: Before slicing, take a look at the brisket and identify the direction of the grain.
  20. Slice Against the Grain: Using a sharp knife, slice the brisket against the grain into thin slices, about 1/4 inch thick.
  21. Serve Immediately: Serve the sliced smoked corned beef brisket immediately on rye bread with Swiss cheese, sauerkraut, Russian dressing or Thousand Island dressing, and deli mustard.

Notes

  • Brining is optional but highly recommended for maximum flavor and tenderness. If your brisket is already very salty, you may want to skip the brining step or reduce the salt in the brine.
  • Use a meat thermometer to accurately monitor the internal temperature of the brisket.
  • Don’t overcook the brisket, as it will become dry and tough.
  • Resting the brisket is crucial for tenderness and juiciness.
  • Slice the brisket against the grain for the most tender slices.
  • Wood chip suggestions: Oak and hickory blend.
  • Internal temperature target: 195-205°F (90-96°C)

Find it online: https://anasrecipes.com/smoked-corned-beef-brisket/